Monday, November 29, 2010

Carrot Cake Holiday Spice Cookies

Last year, I was getting my hair cut and reading Natural Health Magazine. I came across this cookie recipe that looked so good I asked my stylist to make a photocopy of the page for me. I ran out, grabbed the ingredients, and was not disappointed. They are fabulous.

I have a few tips that I have discovered while making these cookies that I would like to share.

1. I have had better success with 325 degrees for 18 minutes.
2. I throw the raisins and cranberries (and/or cherries) in the food processor. That way the flavor is distributed throughout the cookie and the kids prefer smaller pieces.
3. I also use the food processor for the carrots. Makes it a breeze.

2. In a medium mixing bowl, cream together butter, sugar and the honey or agave nectar until smooth. Add in eggs one a time until well blended.

3. In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and rolled oats. In stages, mix flour into the butter mixture until both are well incorporated.

4. Add in raisins, dried cranberries (or cherries) dates, carrots and walnuts and stir until all ingredients are well combined.

5. Use a tablespoon to drop dough onto lightly greased cookie sheets and flatten slightly with the back of a spoon or fork.

6. Bake at 350 for 25 to 30 minutes. * Keep an eye on them. This is too many minutes in my experience.

7. Let cool and store in airtight container so the cookies stay soft, not crisp.

I love hearing what YOU have to say. Thank you for stopping by and thank you for your comment! Don't worry if it takes a minute for your comment to show up. I added "comment moderation" to cut back on the spam. :-)